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Caramel PiePies, Pastries & Desserts
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Submitted by Carl Leger
Kaplan, LA
on Thursday, November 23, 2006
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| Makes: | |
| Prep Time: | 30 minutes |
| Cook Time: | 25 minutes |
| Ready In: | 55 minutes |
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Here is a fun fact about what cararmel is - Cooking a sugar syrup to the point where all the water has evaporated and the sugar begins to burn results in caramel. The sugar begins to colour when it reaches about 325 degrees Fahrenheit. Caramel can also be made by the dry method, where no water is added before cooking. This is a faster method as it eliminates the evaporating time but requires more attention to avoid burning. Caramel sauce is made with the addition of whipping cream and butter. ... Now this question arises - How many of us have lost a filling to caramel candy? No eating this pie won't cause that; it will actually make you want seconds! The flavor reminds you of Bayou Goo! |
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| Ingredients |
| Crust |
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| 1 cup self rising flour |
1/2 cup chopped pecans |
| 1 stick margarine |
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| Topping |
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| 1 cup finely chopped pecans |
1 cup flaked coconut |
| 1 stick margarine |
1 jar 12.25 oz caramel topping |
| Filling |
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| 1 package 8 oz cream cheese |
1 can condensed milk |
| 1 container 12 oz Cool Whip |
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| | | Directions | CRUST
1 cup self rising flour
1/2 cup finely chopped pecans
1 stick margerine
Mix well and press into a 9x13 inch baking dish.
Bake for 25 minutes at 300.
TOPPING
1 cup finely chopped pecans
1 cup flaked coconut
1 stick margerine
1 12.25 jar caramel topping
On stove top toast margerine, pecans, and coconut until light brown.
FILLING
1 8 oz. cream cheese.
1 14 oz. condensed milk
1 12 oz. cool whip
Beat condensed milk and cream cheese together until smooth. Fold in cool whip.
Place 1/2 filling on top of cool crust. Add 1/2 of the topping and drizzle with 1/2 jar of caramel topping. Add remaining filling, then add remaining topping and drizzle with remaining caramel, Cover with Saran and freez before serving. Serve frozen.
Recommended Sides A good cup of coffee.
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